Green Pizza


This recipe is a great option of busy nights where you might be tempted to order a pizza.  It whips up almost as fast as delivery.  This recipe takes advantage of a few more packaged foods than I normally use, and it goes to show there's a time and a place for them. Feel free to exchange my favorite toppings for yours.  


Chebe gluten free pizza crust
2-4 TBS vegan pesto
1 fresh heirloom tomato, thinly sliced
1 cup sauteed greens (kale, chard, spinach, arugula, etc all work well)
1/2 cup sauteed mushrooms (button, portobello, and crimini are the classics, but feel free to mix it up)
Wildwood gluten free baked tofu
Anything else you like on your pizza


1. Make Chebe pizza crust according to directions.
2. Spread pizza crust evenly onto pizza sheet.  Top with pesto. 
3. Layer sliced tomatoes on top of pesto, and finish off with remaining toppings.
4. Bake pizza at 450 F for 15-18 mins. 

Vegan Chocolate Mousse


This decadent mousse is much easier to make than it's less healthy cousin.  It's great on its own, or as a fruit dip.  


1 can coconut cream, refrigerated overnight
2-4 TBS chocolate powder
3-5 medjool dates, chopped
1-2 tsp vanilla extract
1/2 tsp cinnamon, optional
Note: If additional sweetness is desired, add 1/2-1 TBS maple syrup to taste 


Put all ingredients in blender, and combine until smooth.  Serve with fresh berries and mint. 

Probiotic Raspberry Salad Dressing


Most salad dressings in grocery stores these days are filled with sugar, unhealthy fats, and preservatives. This salad dressing is made with whole foods, probiotics, and healthy fat. Beyond just tasting great, it is good for your microbiome and will help you absorb the fat-soluble nutrients in your salad. Enjoy!


½ cup olive oil

⅔  cup cashew kefir (or other nondairy yogurt)

⅔  cup frozen raspberries

2 TBS honey

1 ½  TBS balsamic vinegar


Place all ingredients in a blender, and blend until smooth.  (Note: an immersion blender and mason jar works great.)



Probiotic Chia Pudding


This simple to make, gut healthy pudding will make breakfast feel like dessert! 


1 cup almond milk (or other dairy free milk) 
1 cup dairy free kefir (like Forager Cashew-gurt)
4-6 TBS chia seeds
3-4 TBS maple syrup (to taste)
1/4-1/2 tsp cinnamon (to taste)
1 ½ tsp vanilla extract (to taste)


Put all ingredients in jar, mix, and let sit overnight (or 8-12 hrs). 
Enjoy with fresh fruit. 

Spaghetti Squash Bolognese



1 Spaghetti Squash, halved and de-seeded
1 onion, chopped
4 cloves garlic, chopped
½ LB grass-fed ground beef
2 cans organic tomato sauce
1 cup chopped Cremini or baby Portobello mushrooms
2-3 Carrots
1 TBS oregano
Salt and pepper to taste
*Optional* zucchini



  1. Preheat oven to 400F
  2. Cut squash in half and coat with coconut oil
  3. Place face down in baking pan and add ¼ inch water in bottom of pan
  4. Bake in 400F oven for 40-60 mins until tender
  5. Saute meat and onions and garlic w/ 1TBS olive oil on medium heat
  6. Cook until onions are soft and meat is brown
  7. Chop carrots
  8. Once beef is brown, add carrots, tomato sauce, and mushrooms
  9. Add 1 TBS oregano
  10. Simmer for 45 mins, stir occasionally

Serve over spaghetti squash. 



Healthy SF Restaurants: Mission Heirloom


Name: Mission Heirloom


Location: 2085 Vine St, Berkeley, CA 94709

Type of Restaurant: Local, Organic, Paleo

Type of diets it can accommodate: Paleo, Vegan, Vegetarian, Gluten Free, AIP Paleo

Type of diets hard to accommodate: low FODMAP

What we ordered: Shepherd's Pie, Market Salad, Cuban Sandwich, Turmeric Tonic, Gluten Free Chocolate Torte

What we thought: Mission Heirloom offers beautifully presented, whole food, nutrient dense meals.  It is a slightly more expensive option, but has good ambience and options for many diets.

Good for: delivery, takeout, breakfast, brunch, lunch, and dinner.  They also have a small shop in store with books, natural beauty products, and canned food to go. 

Curried Butternut Squash Soup



1 Medium butternut squash, peeled and cubed
1-2 Cans Coconut Milk
½ Onion or 1 Whole Leek
2 tsp Curry Powder
1 tsp ground Turmeric
Chopped fresh parsley and pumpkin seeds (to garnish)
1 can Cannellini beans (optional) 



  1. Add chopped butternut squash and coconut milk to large pot, and bring to a simmer over med-high heat (Optional: add beans for a heartier soup
  2. Add spices and leek/onion
  3. Simmer until squash is soft
  4. Once vegetables are soft, blend with an immersion blender until smooth
  5. Garnish with chopped, fresh parsley and pumpkin seeds

Notes:  Omit leeks and beans for low FODMAP recipe

Healthy SF Restaurants: Gracias Madre


Name: Gracias Madre


Location: 2211 Mission St. San Francisco, CA
Additional location in West Hollywood 

Type of Restaurant: Vegan, Mexican, Organic

Type of diets it can accommodate: Vegan, Vegetarian, Gluten Free

Type of diets hard to accommodate: Paleo, Keto, low FODMAP

What we ordered: Mushroom Taco, Sweet Potato Taco, Cauliflower Taco.  All were served with pico de gallo, lettuce, and cilantro.  Mexican hot chocolate. 

Good For: Lunch, dinner, takeout, delivery.  Takes reservations, and can accommodate large groups.

What we thought: Gracias Madre serves delicious and thoughtfully prepared plant-based Mexican favorites.  The majority of their ingredients are locally sourced organic from Be Love Farm.  Servers were very willing to accommodate dietary restrictions and food preferences. Their nut-based "cheese" sauces and other dairy replacements are especially good.  However, be careful of the fried foods available on the menu.  Although they may be vegan and organic, fried foods are still not health promoting, although they are delicious.  Consume in moderation.  


Better For You Brownies


Even a healthy dessert is still a dessert.  However, if you’re going to have a treat first it should taste good, and second it should not derail your healthy eating habits.  Most treats are low in nutrients and high in sugar and unhealthy fats.  These brownies are packed with nutrient dense whole foods.  Yes, there’s some sugar and fat involved, but they’re primarily from whole foods. Besides, it wouldn’t be a treat without it.


1 small sweet potato, baked, mashed (Here is my favorite way to roast a sweet potato) 
1/2 mashed ripe avocado
1/2 mashed ripe banana
1 15 ounce can beans drained, rinsed (pinto, black beans, or adzuki beans all work well) 
1 T coconut oil
3 large eggs
1/2 cup coconut sugar
1/4 cup date sugar
1/4 cup oats
2 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 teaspoon salt


  1. Preheat oven to 350 F

  2. In food processor, grind oats until it reaches a flour-like consistency
  3. Mash banana, roasted sweet potato, and avocado together with a fork, set aside
  4. Drain and rinse beans. 
  5. Put beans into food processor, blend until smooth
  6. Add mash mixture to beans, mix until combined
  7. Add eggs to food processor
  8. Add all remaining ingredients (except chocolate chips), and combine
  9. Add chocolate chips and process.  There should still be small chunks of chocolate. 
  10. Pour batter into greased 8x8 baking pan.  
  11. Bake for 40-50 mins.  Center may still be a bit moist, but will firm up when cooling.